Topic: The Madras 100% Clone (of my local BIR)

[DARTHPHALL]

I will post this as a full recipe with base & cooked Chicken method to save you having to go back & forth.

STAGE ONE......[ THE BASE GRAVY ]............


INGREDIENTS

Chop/Dice all vegetables & Coriander.

15 Onions.
8 Tablespoon Vegetable Oil (HEALTHY). OR YOU CAN USE 600-700ML OF OIL IF YOU LIKE IT BIR STYLE,OILY.
2 """"""""""""""  Home made Fresh Ginger puree.
2 """"""""""""""  """""""""""""""""""  Garlic  """""".
3 """""""""""""" Curry powder.   
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.(This can be left out as it is only my personal addition to this recipe for more heat). ;D
6 X 5" Carrots or 4 X 7" Carrots .
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.


METHOD.
Fry Garlic & Ginger until golden/brown.
Add all spices & add approximately half a litre of Water to stop becoming to sticky (should be consistency of Tomato puree).
Add Chopped Onions,Carrots,Peppers,Celery,Coriander.
Add about 3 litres of water until it is just below the level of the ingredients.
Simmer for 1 hour.
Check that all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. Half liter portions (i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.

One thing to remember when making this base & the curry itself, You must experiment with the Oil quantities as this makes a great deal of difference to the taste of the Curry etc..I think many will agree it is that Spicy Oily flavor which we love about Bir Curries.

[DARTHPHALL]

STAGE TWO.....[ COOKING THE CHICKEN ]......


Chop 7-8 chicken breasts into even pieces (i cut to the size of a ?2 pound coin = width height).?
Boil a kettle.
Put chicken in pan.
Pour boiled water over chicken to just cover it.
Bring water to boil turn down immediately & slowly cook on simmer for about 4 minutes.
Look for one of the biggest pieces take out & cut in half to make sure its cooked through.
Remove cooked Chicken from the water, put somewere to cool.
Save half a Litre of cooked Chicken water for the final actual Curry stage.

[DARTHPHALL]

STAGE THREE......[ THE MADRAS ]......
INGREDIENTS
All the Chicken.
3 bags Base gravy.
1 Medium Onion.finely chopped.
10 Tablespoons of Vegetable Oil (if you like it Oily, but its not necessary)
1 whole bulb of Garlic separate cloves & grate with Cheese grater (the roughest side). 
2 Desertspoons Extra hot Chilli powder.
1 """""""""""""   Hot Curry powder.
1 """""""""""""   Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1     """""""""" Turmeric.
1     """"""""""  Cumin seeds.
300grams Passata.(You need to experiment with this to get it close to your taste) 
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.

METHOD
Put 3 bags of Curry Base in large pot on low heat.
Fry until Golden Onions & Garlic, in 3/4 Tablespoons Vegetable or Light Olive Oil.
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken & Chicken water from above post.
Bring close to boil, turn down to medium & cook for 10 minutes.
DONE !!!

You cant say that is not a quick Curry !!! 

One thing to remember when making this base & the curry itself, You must experiment with the Oil quantities as this makes a great deal of difference to the taste of the Curry etc..I think many will agree it is that Spicy Oily flavor which we love about Bir Curries.
 
 
 

[DARTHPHALL]

I will not repeat my observations as Ive already posted them in the revised Vindalloo post unless they are relevant specifically to the Madras.I hope this makes my recipes clearer & you have a go at making them, even if they don't copy your local BIR 100%,they will taste gooood !!!!

All the best for the season of goodwill.
? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?
? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?.....DARTHPHALL.....

[DARTHPHALL]

See this thread for the rice to go with it, its bloody marvelous !!!
 http://www.curry-recipes.co.uk/curry/index.php?topic=498.0

RayGraham added a knob ( ) of Butter &/or Ghee,I whole heartedly agree.
Nice touch.

[Ader1]

I am sorry if this has been explained but what Curry Powder do you use Darthphall?  Also, are the fenugreek leaves ground or as they are ie unground leaves?  Thanks.....

[DARTHPHALL]

I used Schwartz Hot & the Fenugreek is fine chopped dried variety.
I don't feel that it really matters on what brand Curry Powder you use as long as its fresh & of a half decent quality.

[DARTHPHALL]

I will be posting duplicate pictures (in the Madras & Vindalloo/Tindalloo threads to make things easier to follow) through the day as i cook the 15 Onion Base.
This is the first one.
This is the base just at the time of starting its 1 Hour simmer.
Sorry about the picture quality,it's done on the wifes Phone.?

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[DARTHPHALL]

This is the Base after half an hour simmering,again sorry about the colour degradation but its a phone Camera.

[DARTHPHALL]

This is the base after 1hour simmering away.
It will now be left to cool,this will take a few hours.